This one bowl vegan vanilla sheet cake with strawberries is simple and delicious. Dairy-free and vegan friendly with a gluten-free variation included!
It’s my birthday month! Yeah, that exclamation mark is totally sarcastic. I’m not one of those people who love birthdays. Don’t get me wrong, I love other people’s birthdays, I just don’t love the idea of turning a year older. And why does it have to happen every. single. year? Ugh. 😩
Nonetheless, my sweet family goes out of their way to make my day special. My daughter has already wished me a happy birthday and it’s not for another 24 days! They’re seriously the best.
Before we moved away from all of our family, my mom would make this vanilla layer cake with whipped cream and fresh strawberries for my birthday each year. We called it “strawberry shortcake” and it was my favorite.
I miss having my mom around to cook and bake for me 🙁 There’s just something special about mom’s cooking.
My birthday will happen whether I like it or not, so I usually just embrace it and use it as an excuse to eat all the cake I want. 😆 I have several pounds of strawberries in the house right now, so I decided to make a version of my mom’s cake, but a much lazier easier version. The cake batter is quickly made in one bowl, and instead of layers, I made a sheet cake, which can be served right out of the pan. I know, I just saved you an extra load of dishes to wash. You’re welcome. 😉
This cake is adapted from my Vegan Vanilla Cake recipe, which also includes a gluten-free variation. I topped it with a dairy-free whipped cream cheese frosting and fresh strawberries. It’s so simple, delicious, and great for a crowd!
I know this is definitely one of those desserts we’ll be making A LOT this summer for BBQs, get togethers, birthdays, and just because I like this cake! Enjoy!
- 1⅓ cups almond milk or other milk of choice
- 2 teaspoons white vinegar or lemon juice
- 2 cups unbleached all-purpose flour*
- ¾ cup organic cane sugar
- 2 teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- ½ cup avocado oil
, melted refined coconut oil
, or other neutral tasting cooking oil (plus more for pans)
- 2 teaspoons vanilla extract
- whipped frosting (recipe below)
- 1 (16 oz.) container of strawberries, hulled and sliced (use more or less to taste)
- sprigs of mint for decoration, optional
, melted 
, or other neutral tasting cooking oil (plus more for pans)
- 16 oz. dairy-free cream cheese, drained
- 2 cups firm coconut cream, liquid discarded (Refrigerated overnight. Can also use the cream out of full-fat coconut milk. Equals 1–2 cans of coconut cream. NOT the same as cream of coconut)
- 1 teaspoon vanilla extract
- ¼ cup sweetener of choice—maple syrup, honey, powdered sugar, etc. (use more or less to taste)
- 8 oz. cream cheese
- 1½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ cup sweetener of choice—maple syrup, honey, powdered sugar, etc. (use more or less to taste)
- 1⅓ cups almond milk or other milk of choice
- 2 teaspoons white vinegar or lemon juice
- 1⅓ cups gf all-purpose flour (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour
in the blue bag.)
- ⅓ cup coconut flour
(This helps the texture significantly so I don’t recommend subbing for more gf all-purpose flour)
- ¾ cup organic cane sugar
- 2 teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- ½ cup avocado oil
- 2 teaspoons vanilla extract
in the blue bag.)
(This helps the texture significantly so I don’t recommend subbing for more gf all-purpose flour)- Preheat oven to 350ºF. Generously grease a 9x13-inch pan (mine was about an inch larger) with oil and set aside. Combine milk with vinegar or lemon juice in a glass bowl or cup and set aside to sour.
- *Don't pack flour into the cup or it will produce a dry cake. Scoop flour into your measuring cup with a spoon and level off with the back of a butter knife. In a large mixing bowl, blend together flour(s), sugar, baking powder, baking soda, and salt. Add sour milk, oil, and vanilla. Whisk until blended.
- Pour batter into greased pan and bake for 25–30 minutes, until center is set and a toothpick inserted comes out with only a few moist crumbs. Careful not to over bake; Cake will be light in color. Let cool thoroughly on a wire rack before frosting.
- Dairy-Free—In a large mixing bowl, beat cream cheese until fluffy. Add sweetener and vanilla, continuing to mix until well incorporated. Add the firm coconut cream and beat until fluffy. Add additional sweetener, if needed. Refrigerate until ready to use.
- With Dairy—In a mixing bowl, beat cream cheese with vanilla and half the sweetener until fluffy. Set aside.
- In another large bowl, beat heavy cream until light and fluffy, it will take several minutes. Add the other half of the sweetener and continue mixing until incorporated. Fold whipped cream into cream cheese mixture and gently mix together until well combined. Add additional sweetener to taste. Refrigerate until needed.
- Spread whipped frosting over the cooled cake. Top with sliced berries and optional mint sprigs. Keep chilled until ready to serve. Makes 10–15 servings.
- Inspired by this beautiful cake from La Pêche Fraîche.
**With Dairy—Can omit the cream cheese and replace it with an extra ½ cup heavy cream (measured before beating)
You may also enjoy these similar recipes:
Lemon Layer Cake with Fresh Berries
Vegan Vanilla Cake with Strawberry Buttercream
Berry Filled Cupcakes with Lemon Cream Frosting
This looks incredible! I especially love the way it looks with all the strawberries on top!
Thanks Trisha!
This is such a gorgeous cake for summer! You can never go wrong with vanilla, and I love the pretty strawberry topper! 🙂
This looks amazing! I love strawberry vanilla cakes and this is amazing that it is vegan!
This looks delicious! I’m vegan so I’m definitely going to have to try this! Thanks for sharing.
Oh my, that looks so light and fresh! Would be a lovely piece to serve friends too since it looks amazing!
This cake looks almost too pretty to eat! I love trying out new vegan recipes, and I’m definitely going to be baking this cake in the very near future!
Not only does it sound delicious but it also looks amazing!!
That is the most beautiful sheet cake I’ve ever seen. You did an amazing job and I bet it tastes delicious!
Perfect summer foods! Looks yummy!!
Oh my, all your cake creations so so delicious! This strawberry sheet cake looks great and I must admit, that you are skilled in adding the strawberry toppings. I mean, I’d just throw them on top and call it a day. I love how it turned out and at least, you can make your mom’s version. Hope you enjoy your birthday -it’s nice that your family will go out of the way to make it special.
This is such a stunning cake Joscelyn! I love everything about this beauty, and those strawberries placed soooo prettily looks amazing! My mouth is watering!
yaya for birthday month!!! You look so young, you look 20 so you should not feel anything about turning a year older haha 🙂 your kids are so adorable to make cake for you!! have a wonderful celebration month!
I need this NOW!!! My fave!!
YUM! This looks so amazing! Two of my favorite things – cake and strawberries. Saving this recipe!
We have something in common . Thanks Megin.
It’s my birthday month too (Go June babies)! My mouth was watering the entire post seeing how good this cake looks and being hungry lol.
Aw thank you. You’re so sweet!
This looks delicious! I’ll have to try it!
Thank you!
Looks so good and i cant wait to try it. Im now to being vegan so…. 🙂
Thank you Cheri. I hope you really enjoy it! Have a lovely weekend!
I have to make this cake, I am always excited when I find new vegan recipes, especially deserts! Your photos are so beautiful and the cake looks amazing!
Thank you for all the kind words. You’re so encouraging! Have a great weekend!
Oh, the cake looks pretty. I think it is not reason to celebrate your birthday! I hope you do not worry about growing older as long as you are healthy and feel young! HBD!
Omg!! Your cake looks amazing! Those super fresh strawberries have my mouth watering. I also caught a glimpse of your lemon layer cake with fresh berries. Yeah-also adding it to my baking list.
Ps: your photos are stunning!!
Aw, thank you Sondra. I appreciate the kindness
Oh this looks oh so yummy! I’ve stayed away from vegan foods because I thought they would be bland. I found I’m wrong after visiting some vegan restaurants with a couple of vegan friends. This cake looks so good. This…I’m going to try!
Thanks for trying it out. I think you’ll really like it. Have a wonderful evening!
Mmm. Looks delicious! I love the naked cake. So simple, yet elegant!
Thank you Emi!
This is so perfect for summer! I’m bookmarking this.
Thank you!
Oh it looks so so yummy. And i want to tell you, that i really like your photography. Really well done.
I appreciate it Puja. It’s time consuming but so worth it. Have a great week my friend!
I, also, am not a huge fan of aging…. BUT, getting older is better than the alternative. As far as your food goes, this looks like a really tasty treat and beautiful photography.
Thank you Ben. You’re right, it is better than the alternative. I hope you’re having a great week!